Oreo Pie Recipe

No bake Oreo pie is one of the most-loved desserts on my whole site, and one bite tells you why. It’s cool, creamy and loaded with Oreo flavor, with chopped cookies in every bite and a buttery Oreo crust. Put one out and watch how fast it goes.

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I come back to this Oreo cream pie whenever I need a simple dessert I know everyone will go for, whether it’s a family get-together or a summer party. It’s pretty fail-proof, and anything with Oreos gets attention at my house.

I make the filling for this cookies and cream pie with cream cheese because it gives the light, fluffy whipped topping a little richness. One reader even told me the finished pie tastes like an Oreo cheesecake.

This pie sits on my list of easy no bake desserts, and if you’re planning the whole holiday table, my Thanksgiving desserts list has the rest of it.

HOLIDAY FAVORITE

Why My Holiday Dessert Is Done the Day Before

My oven is working overtime around Thanksgiving and the holidays, so having dessert already sitting in the fridge and ready to go is a huge win. I make this pie the day before, cover it and keep it in the fridge.

Right before dessert, I add the whipped cream swirls and the Oreos on top, so the cookies stay crunchy instead of going soft in the fridge. That’s one whole course off my list before the big day even starts.

What to Buy Before You Start

• Oreos: I use regular Oreos and crush the whole cookie, cream filling and all, because the filling helps hold the crust together. Double Stuf and Thins will change the results, so I stick with the originals. You need 43 Oreos in all, 35 for the crust and filling plus 8 for the top. A family-size package should cover it, and a regular package won’t.
• Cream cheese: I use full-fat cream cheese because it gives the filling the most flavor. Reduced-fat will still work, but it may not taste as rich.
• Whipped topping: I use Cool Whip because it’s stable and holds up well in the fridge, and it’s the base of a lot of my Cool Whip desserts. The filling takes 2 cups, which is about two-thirds of an 8-ounce tub, and the rest of the tub goes on top for the swirls. If you’d rather make your own, my stabilized homemade whipped cream works in its place.

How to Make Oreo Pie

Step 1: Press the Oreo Crust Crush the Oreos into fine crumbs, stir in the melted butter and press it into the bottom and up the sides of a standard 9-inch pie plate. I use the bottom of a glass or a flat measuring cup to pack it in evenly, then put the crust in the fridge while I make the filling. A deep-dish plate leaves you short on both crust and filling.

Step 2: Make the Filling Beat the softened cream cheese and powdered sugar until soft and smooth, then fold in the whipped topping, followed by the chopped Oreos. Leave some of the Oreo pieces a little bigger, and let the tiny crumbs go in too.

Step 3: Fill and Chill Spoon the filling into the crust, smooth the top and chill the pie for at least an hour before serving.

Step 4: Top It Right Before Serving When it’s time for dessert, pipe 8 swirls of whipped topping or whipped cream around the top and set a whole Oreo in each one, so every slice gets its own cookie.

Tried It and Loved It

This is an absolute winner! Every time I make a dessert, I’m lucky if two people even touch it, but I made this for a work event and people polished it!

– Madison

49 More Comments

Storing and Freezing Leftovers

Cover leftover pie and keep it in the fridge for up to 4 days.

To freeze it, wrap the pie in plastic wrap without the swirls and Oreos and freeze it for up to 1 month. Thaw it in the fridge, then add the topping fresh before you serve it.

More No Bake Pies and Oreo Desserts

• No Bake Pumpkin Pie
• Chocolate Pudding Pie
• Cookies and Cream Poke Cake
• No Bake Oreo Dessert
• Peanut Butter Oreo Icebox Cake

Video

4.86 from 104 votes

Oreo Cream Pie

Author — Jennifer Fishkind

Serves — 8

Oreo cream pie with a light, fluffy cream cheese filling and chopped Oreos in every bite, in a buttery Oreo crust. Make it the day before and top it right before serving.

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Prep Time 20 minutes mins

Chill 1 hour hr

Total Time 1 hour hr 20 minutes mins

Ingredients

 

Oreo Crust

• ▢ 25 Oreo cookies wafers & filling
• ▢ 5 tablespoons unsalted butter melted

Oreo Filling

• ▢ 8 ounces cream cheese
• ▢ ¾ cup powdered sugar
• ▢ 2 cups whipped topping thawed (about ⅔ of an 8-ounce tub)
• ▢ 10 Oreo cookies chopped

Optional garnish

• ▢ Whipped cream (or the rest of the whipped topping tub)
• ▢ 8 Oreo cookies whole

Instructions

 

Oreo Crust

• Crush the Oreo cookies in a food processor. Or place them in a ziploc bag and bash with a rolling pin.
  25 Oreo cookies
• Mix the crushed cookies with melted butter.
  5 tablespoons unsalted butter
• Press into the bottom and up the sides of a 9 inch pie plate. I like to use the bottom of a glass cup for this. 
•  Place in the fridge as you make the filling. 

Oreo Filling

• In a large bowl beat the cream cheese and powdered sugar together until soft.
  8 ounces cream cheese, ¾ cup powdered sugar
• Fold in the whipped topping, followed by the chopped Oreo cookies.
  2 cups whipped topping, 10 Oreo cookies
• Spoon the filling into the pie crust then smooth the top.
• Place in the fridge to chill for at least an hour before serving.

Optional Garnish

• Just before serving, garnish the chilled pie with eight swirls of whipped cream and the eight whole Oreo cookies.
  Whipped cream , 8 Oreo cookies

Jenn’s Notes

Tips:

• Let the cream cheese come all the way to room temperature and beat it smooth with the powdered sugar before the whipped topping goes in, so the filling has no lumps.
• Crush the whole Oreo, cream filling and all. The filling helps hold the crust together.
• Use a standard 9-inch pie plate. A deep-dish plate leaves you short on crust and filling.
• You need 43 Oreos in all. A family-size package should cover the crust, the filling and the garnish.

Storage:

Make the pie the day before, cover it and keep it in the refrigerator, then add the whipped cream and Oreos right before serving. Store leftovers covered in the refrigerator for up to 4 days. To freeze, leave the topping off, wrap the pie in plastic wrap and freeze for up to 1 month. Thaw it in the refrigerator and add the topping before serving.

Nutrition Info

Calories: 492kcal | Carbohydrates: 54g | Protein: 5g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 50mg | Sodium: 347mg | Potassium: 171mg | Fiber: 1g | Sugar: 38g | Vitamin A: 613IU | Calcium: 55mg | Iron: 5mg

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